Chicken Caprese Salad (Printable Version)
Grilled chicken tossed with mozzarella, tomatoes, and avocado in a homemade balsamic vinaigrette. Ready in just 30 minutes!
# Ingredients:
→ Marinade/Dressing
01 -
1/4 cup balsamic vinegar
02 -
2 tbsp olive oil
03 -
1 tbsp honey
04 -
1 garlic clove, minced
05 -
2 tsp dried Italian seasonings
06 -
Kosher salt and ground pepper to taste
→ Salad
07 -
2 large boneless, skinless chicken breasts, about 8 oz each, cut in half lengthwise
08 -
1 large Romaine lettuce, about 5 packed cups
09 -
1 avocado, sliced
10 -
1 cup cherry or grape tomatoes, chopped
11 -
1/2 cup mini mozzarella cheese balls
12 -
1/4 cup basil leaves, thinly sliced
13 -
Kosher salt and ground pepper to taste
# Steps:
01 -
To a small jar, add all the dressing/marinade ingredients and shake vigorously to combine.
02 -
Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as a dressing, ensuring it does not touch raw meat.
03 -
Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 5-7 minutes per side, or until charred and cooked through.
04 -
To a large salad bowl, add the romaine lettuce and top with the prepared vegetables. Toss in the mozzarella balls and sliced grilled chicken.
05 -
Drizzle with the remaining dressing and toss to combine.
# Notes:
01 -
You may substitute the chicken with another protein like shrimp.
02 -
Olive oil can be replaced with avocado or grapeseed oil.
03 -
Honey can be replaced with maple syrup.
04 -
Do not overcook the chicken to prevent it from becoming dry.
05 -
Romaine lettuce can be substituted with any other variety of lettuce.